Grilled Shrimp, Avocado & Arugula with Guava Vinaigrette
| Serves | 2 |
|---|---|
| Ingredients | Seafood, Vegetables, Nuts, Beverage Alcohol |
| Day Part | Dinner, Lunch |
| Menu Part | Salad |
| Cuisine Type | American |
Lime-marinated shrimp, grilled and served with a salad of avocado, arugula, haricot verts, and onion tossed with guava vinaigrette.
Ingredients
1 cup guava puree
Juice of 2 limes
2 tbsp. honey
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
1 jalapeno, seeded and minced
Salt and pepper, to taste
1⁄2 cup olive oil
1⁄2 lb. gulf shrimp
1 large avocado, sliced
l large bunch baby arugula
2 cups haricot verts, blanched
1 red onion, julienned
1⁄2 cup roasted cashews
Steps
1. In blender or processor, combine guava puree, juice of 1 lime, honey, mustard, vinegar, jalapeno, and salt and pepper; puree 30 sec. Gradually add oil until mixture emulsifies.
2. Marinate shrimp in remaining lime juice and salt and pepper to taste. Skewer and grill over high heat.
3. Toss avocado, arugula, haricot verts, and onion with some of guava vinaigrette.
4. Divide salad and shrimp between two plates; sprinkle with cashews. Drizzle remaining vinaigrette on plate.